How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 3/10
Type
Single origin
Origin
Zipacón, Cundinamarca, Colombia
Process
Anaerobic Natural
Tasting notes
Passion fruitCaramelDark chocolate
Varietal
Sidra
Species
Arabica
Altitude
1785–1800 masl
Farm
La Palma & El Tucán
Producer
Felipe Sardi, Elisa María Madriñán
Best for
Espresso & filter
About
Heroes Series nano lot of Sidra from La Palma & El Tucán in Zipacón, Cundinamarca, Colombia. Natural process with 118 hours of anaerobic fermentation, then slow drying on raised beds. Juicy passion fruit over a sweet caramel base, bright ripe acidity, a medium-high juicy body and a long finish of ripe fruit and dark chocolate. Sold in 100 g bags.

More from Stow Coffee Roasters

AA Baragwi Karumandi
Stow Coffee Roasters
SINGLE ORIGIN · KIRINYAGA, KENYA
Blackcurrant · Stone fruit · Caramel
Light roast
Benti Nenka
Stow Coffee Roasters
SINGLE ORIGIN · OROMIA, ETHIOPIA
Red grape · Apple · Chocolate
Medium-Light roast
Big Buddy
Stow Coffee Roasters
BLEND
Dark chocolate · Almond · Amaretto
Medium roast

FAQ

Where does La Palma y El Tucan come from?

La Palma y El Tucan comes from Zipacón, Cundinamarca, Colombia. It is a Anaerobic Natural coffee. It grows at 1785–1800 masl.

What does La Palma y El Tucan taste like?

Stow Coffee Roasters lists passion fruit, caramel and dark chocolate.

How do I brew La Palma y El Tucan?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.